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Chicken Tortilla Casserole

Servings: 8


12 ounces boneless, skinless chicken breasts, cut into bite-size pieces
3/4 cup chopped onion
1 tablespoon butter
1 can (15 ounces) tomato sauce
2 cans (4 ounces each) mild chopped green chiles
1 tablespoon chili powder
1 teaspoon cumin
1 cup sour cream
1 cup (4 ounces) Wisconsin cheddar cheese, shredded
1 1/2 cup (6 ounces) Wisconsin Monterey jack cheese, shredded and divided
5 flour tortillas (10 inches)
2 cups whole kernel corn, drained

Cooking Directions:

Lightly grease a 2-quart casserole dish. In a large skillet over medium heat, sauté chicken and onion in butter for 8 minutes, stirring occasionally. Stir in tomato sauce, chiles, chili powder and cumin. Simmer over low heat for 15 minutes.

Meanwhile, in a medium bowl, combine sour cream, cheddar and 1 cup of Monterey jack. Place one tortilla in casserole dish; cover with 1/5 of the chicken mixture, 1/2 cup corn and 1/4 of the sour cream mixture. Repeat layers three more times. On top of last tortilla, place remaining chicken mixture and 1/2 cup Monterey jack. Bake at 375°F for 35 minutes until light brown and bubbly.

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